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Thursday, 18 July 2013

Courgette Capers

Well, if you don't (shame on you), just take a quick peek here to become well and truly informed about said giant courgette.

Anyway, I was a little unsure what culinary treats I could whip up using this larger than usual vegetable. So, I did the following:

First, some simple grilled slices of courgette with olive oil, salt, mint and garlic. Served cold, of course.

Then, I whipped up (I say whipped up, that gives the false impression of culinary expertise which I most certainly do not have) a pasta dish, creating a sauce from chopped/blended courgette, salt and pepper, olive oil and garlic. I then cooked some spaghetti, added it to the pan of courgette for a few minutes, before chucking in some chopped walnuts and roughly chopped mozzarella. This was a massive experiment and although it was tasty, I would try a slightly stronger tasting cheese such as Parmesan next time.

It was great to eat such delicious, fresh produce, but I think I give courgette a miss for a week or so- I may have reached my limit! :D

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